Vietnamese coffee cookies are the bold, chewy treat you never knew you needed. Inspired by the deep, rich flavor of traditional Vietnamese coffee, these cookies combine strong brew, sweetened condensed milk, and just the right amount of crunch. In this post, you’ll learn how to recreate this flavorful cookie at home, discover what makes it stand out from your usual coffee shop snacks, and get answers to common questions about Vietnamese iced coffee and desserts. Whether you’re a fan of intense coffee or looking for a creative protein cookie twist, this recipe is your next must-bake.
Table of Contents
Table of Contents
My Vietnamese Coffee Cookies Obsession
How Vietnamese Coffee Inspired These Cookies
Growing up, the smell of fresh coffee was more than just a wake-up call—it was part of our family rhythm. But this wasn’t your average brew. It was Vietnamese coffee intense, dark, and made with a slow-drip phin filter over thick, sweetened condensed milk. I wasn’t allowed to drink it back then, but I still remember the scent lingering in the kitchen, comforting and bold.
Years later, I found myself recreating that same experience but in cookie form. That’s how Vietnamese coffee cookies were born in my kitchen. I used espresso powder, dark roast Vietnamese grounds, and sweetened condensed milk to bring those nostalgic notes into a chewy, bakery-style treat. The result? A cookie that tastes just like a glass of Vietnamese iced coffee, only baked and perfectly portable.
And if you’re curious how coffee shows up in desserts, this Vietnamese coffee ice cream is another creamy treat you’ll want to try after baking these Vietnamese coffee cookies.
From Weekend Treat to Reader Favorite
My husband who rarely goes back for seconds grabbed three in one sitting and said, “These taste like café cookies.” Since then, this Vietnamese coffee cookie recipe has become a regular rotation in our home. They pair beautifully with brunch, late-night snacks, or tucked into a cookie box with other Southeast Asian treats.
These cookies offer the same punchy kick as your favorite Vietnamese Starbucks coffee drinks but feel more thoughtful, more homemade. Plus, you can easily adapt the recipe to make a protein cookie version (more on that in Part 4).
If you’re craving bold flavor and want to try a unique cookie, these Vietnamese coffee cookies are your answer. You might also enjoy my cookies and cream protein powder cookies or these Vietnamese coffee marble cookies, another spin on coffee in baked form.
Vietnamese Coffee Cookies
Ingredients
Equipment
Method
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
- Add the Vietnamese coffee grounds, espresso powder, and sweetened condensed milk. Mix well to combine.
- Beat in the egg and vanilla extract until the mixture is smooth and uniform.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture and stir until just combined.
- Cover the dough and chill in the refrigerator for at least 30 minutes to develop flavor and firm up the dough.
- Preheat oven to 350°F (175°C). Scoop the chilled dough into balls and place on a parchment-lined baking sheet.
- Bake for 9–11 minutes, or until the edges are golden and centers are set but soft. Cool on the sheet for 5 minutes before transferring to a rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Vietnamese Coffee Cookie Recipe Breakdown
Key Ingredients for That Signature Vietnamese Coffee Flavor
To make the perfect batch of Vietnamese coffee cookies, the ingredients must celebrate the deep, rich notes of traditional Vietnamese coffee. These cookies aren’t just coffee-flavored, they’re bold, creamy, and unmistakably inspired by the iced drinks served on bustling Saigon streets.
Here’s what brings that magic:
- Vietnamese coffee grounds (like Trung Nguyên or Café Du Monde) are the heart of Vietnamese coffee cookies. Their dark roast gives the dough that signature bitterness and richness.
- Espresso powder intensifies flavor and makes the cookies smell like a fresh pour-over.
- Sweetened condensed milk mimics the base of a Vietnamese iced coffee, adding creamy sweetness and chewy texture.
- Brown sugar enhances the chew factor and adds a molasses undertone.
- Butter, flour, egg, vanilla, and a pinch of salt keep everything balanced.
To make your cookies extra indulgent, try swirling in dark chocolate chunks like we do in our Vietnamese coffee marble cookies. Want something fruity and fun instead? These strawberry matcha shortbread cookies bring another Asian flavor twist to your cookie jar.
Step-by-Step: Making Vietnamese Coffee Cookies at Home
- Cream the butter and sugar until fluffy.
- Mix in espresso powder and sweetened condensed milk—these make the cookies rich and bold like your favorite Vietnamese Starbucks coffee drink.
- Add the dry ingredients and stir just until combined.
- Chill the dough to thicken and deepen the flavor.
- Scoop and bake. You’ll smell the unmistakable aroma of Vietnamese coffee cookies as they rise.
For a cozy pairing, serve them with a cup of black milk tea. Or go all in with a cold glass of Vietnamese iced coffee on the side. It’s a full-flavor experience.
Texture, Flavor & Customization Ideas
What Vietnamese Coffee Cookies Taste Like
If you’ve ever had a sip of bold, creamy Vietnamese coffee, you already know what to expect, deep flavor, slight sweetness, and a smooth richness that lingers. That’s exactly what you get with Vietnamese coffee cookies. Each bite has a soft center, crisp edge, and full-bodied flavor that balances between bitter and sweet.
The use of Vietnamese coffee grounds means you’ll see tiny flecks baked right into the dough, and they add a gentle crunch that contrasts beautifully with the chewy base. The addition of sweetened condensed milk gives these cookies their classic Vietnamese twist, it softens the bitter edge and adds a subtle caramel flavor.
You can even pair them with your homemade cookie dough brownies or cookie monster ice cream for the ultimate dessert tray.
How to Customize Vietnamese Coffee Cookies
While the base recipe is perfect as is, you can always tweak these Vietnamese coffee cookies to fit your vibe:
- Add chocolate chips: Dark or white chocolate adds contrast and melts into the coffee base.
- Make a sandwich cookie: Fill two cookies with a condensed milk buttercream or even a light mocha spread.
- Boost the chew: Add a tablespoon of maple syrup or honey to create an even softer center.
- Turn them into a protein cookie: Add a scoop of your favorite unflavored or vanilla protein powder and reduce flour slightly, just like in my cookies and cream protein powder cookies.
Whether you love the crisp edges or the coffee intensity, these cookies always hit the mark. They’re like Vietnamese iced coffee, but you can pack them in your lunchbox or enjoy them after dinner without needing a straw.
Protein Twist & Storage Tips
Make It a Vietnamese Coffee Protein Cookie
Craving a sweet treat with a little extra fuel? These Vietnamese coffee cookies can easily double as a protein cookie with just a few tweaks. The goal is to keep the same rich, bold flavor while giving your snack a more nutritious boost.
Here’s how to adjust the base recipe:
- Replace ¼ cup of flour with your favorite protein powder (vanilla or unflavored work best).
- Add an extra tablespoon of sweetened condensed milk if the dough feels dry.
- Consider mixing in collagen peptides for a neutral-flavored protein boost.
The result? Soft, chewy Vietnamese coffee cookies that still hit the flavor mark while giving you an energy lift. Great for post-workout snacks or an afternoon coffee break.
This method is similar to the one I use in my peanut butter protein cookies, so you know it works.
You can even roll them smaller and bake for a shorter time to make protein cookie bites for meal prep or sharing.
How to Store Vietnamese Coffee Cookies
These cookies hold up beautifully. After baking, let them cool completely and then store them in an airtight container. Here’s how to get the most out of them:
- Room Temp: Store up to 5 days in a sealed jar or tin.
- Fridge: Keep up to 10 days, great if you used protein powder.
- Freezer: Freeze dough balls or baked cookies for up to 2 months. Just thaw and enjoy.
Want something equally stashable? Try these low-calorie cookie dough bites for a no-bake option that’s just as snackable.
Whether you’re making them to enjoy over the week or prepping for guests, these Vietnamese coffee cookies stay fresh, chewy, and flavorful long after they come out of the oven.
FAQs About Vietnamese Coffee and Vietnamese Coffee Cookies
Why is Vietnamese coffee so addicting?
Vietnamese coffee is known for its strong caffeine content, deep roasted flavor, and the creamy sweetness of condensed milk. This intense contrast between bitter and sweet creates a rich sensory experience that keeps people coming back. It’s the same addictive balance you’ll find in Vietnamese coffee cookies, bold yet smooth.
Why do I feel nauseous after drinking Vietnamese coffee?
If you’re not used to strong coffee, the caffeine content in Vietnamese brews can hit hard. It’s often brewed with robusta beans, which contain nearly twice the caffeine of arabica. To avoid nausea, try drinking it with food or reducing the portion size especially if you’re pairing it with Vietnamese iced coffee.
What makes Vietnamese coffee so different?
It’s all in the beans and brew method. Vietnamese coffee uses dark-roasted robusta beans, brewed using a metal phin filter. It drips slowly over sweetened condensed milk, creating a powerful, creamy drink. This signature flavor is what inspired the unique profile of Vietnamese coffee cookies.
Why is Vietnamese coffee so chocolatey?
Robusta beans tend to have a naturally bitter, earthy note, which can resemble dark chocolate when roasted deeply. Add to that the sweetness of condensed milk, and you get a drink with rich, mocha-like depth, perfectly suited to desserts like Vietnamese coffee cookies and other coffee-flavored bakes.
What’s a famous Vietnamese dessert?
Vietnam has many, but some of the most popular are bánh flan (caramel custard), chè (sweet soups), and bánh chuối (banana cake). If you love creative, flavor-forward sweets, these traditional desserts are worth exploring alongside your next batch of cookies.
What is bánh tai heo?
Bánh tai heo, or “pig’s ear cookies,” are spiral-shaped, crispy Vietnamese cookies made from dough and fried until golden. They’re flaky and lightly sweet, totally different from soft Vietnamese coffee cookies, but just as nostalgic and popular during holidays.
Conclusion
If you’re someone who loves baking treats that spark conversation, Vietnamese coffee cookies are a must-try. They capture the strong, smooth, and slightly sweet personality of Vietnamese coffee in every bite. From casual brunches to cookie swaps or meal prep snacks, they fit any moment that calls for something a little different.
This recipe is more than just a cookie, t’s a connection to tradition, flavor, and creativity. Whether you make the classic version or switch it up with a protein cookie variation, you’ll end up with a bake that’s just as bold as your favorite brew.
Want more coffee-inspired recipes? Don’t miss the cookie butter cold brew for a drink that pairs beautifully with your next cookie session. And if you’re inspired to share your creations, connect with me over on Pinterest for more easy, bold bakes or drop a comment on Facebook, I’d love to hear how your cookies turned out!